Chilaquiles verdes is a Mexican dish of fried tortillas with a flavorful green salsa that's traditionally served for breakfast. This recipe includes tender, shredded chicken and is perfect for dinner.
Ingredients
- skinless, boneless chicken breast: 1 piece
- salsa verde: 1 jar (16 ounce jar, divided)
- chicken broth: 1 cup
- medium yellow onion: 1 piece (chopped)
- chili powder: 1 tsp
- ground cumin: 1 tsp
- cayenne pepper: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
- olive oil: 2 Tbsp
- (6-inch) soft corn tortillas, cut into triangles: 8 piece
- sour cream: 0.5 cup
- milk: 1 Tbsp (or more if needed)
- crumbled cotija cheese: 2 Tbsp (to taste)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours.
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Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
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Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.
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Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
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Meanwhile, stir sour cream and enough milk together so it can be drizzled.
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Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.
